Croissant salmon casserole

Name: Croissant salmon casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/8 l Milk; 1/8 l clear broth (instant); 1 package (200 g) Dutch sliced cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Egg yolk (size M); 4 Croissants; 4 discs (50 g each) smoked salmon; 7-10 Tbsp Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/8 l Milk
1/8 l clear broth (instant)
1 package (200 g) Dutch sliced cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Egg yolk (size M)
4 Croissants
4 discs (50 g each) smoked salmon
7-10 Tbsp Dill

Directions

1
Defrost the peas. Melt the fat and sweat the flour in it. Deglaze with milk and stock while stirring, bring to the boil. Cut 4 cheese slices smaller and melt in the sauce. Season to taste with salt and pepper. Whisk the egg yolks and stir into the sauce. Do not let it boil any more!
2
Cut the croissants, but do not cut through. Cut remaining cheese slices diagonally in half. Cover the croissants with 2 cheese wedges and 1 slice of salmon. Sprinkle with peas. Spread the sauce in casseroles (1 large or 2 smaller ones) and place the croissants inside. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Garnish with dill